Salted mushroom filling
4 servings
30 minutes
The filling made from salted mushrooms is a true embodiment of traditional Russian cuisine, rich in the flavors of forest gifts. Salted mushrooms, carefully washed and fried in vegetable oil, reveal their depth, while the addition of golden-fried onions and a pinch of pepper adds spiciness to the filling. This dish originates from rural households where mushrooms have always been one of the main products. The filling has a rich, slightly spicy taste with a characteristic mushroom note. It is perfect for pies, rasstegais, and kulebyakas, adding juiciness and the aroma of the forest to them. The simplicity of preparation makes it accessible even for beginner cooks, while its versatility allows it to be paired with various types of dough, turning ordinary baked goods into a real treat.
1
Wash the salted mushrooms. If they taste too spicy, soak the mushrooms in cold water for 1-2 hours, then drain them in a colander and let the water drain.
- Salted mushrooms: 1 kg
2
After that, chop the mushrooms finely and fry them with oil.
- Salted mushrooms: 1 kg
- Vegetable oil: 3 tablespoons
3
Fry the finely chopped onion separately and mix it with the mushrooms, adding a little pepper.
- Onion: 2 heads
- Salted mushrooms: 1 kg
